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by ucha
1342 days ago
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I get a couple of gallons of olive oil in a small village directly from the press in November each year. It's not filtered so it has a lot of particles in suspension and it goes bad faster, maybe after a year or so. But it tastes nothing like supermarket extra-virgin olive oil, the taste is so much more concentrated. Olive oil has a pretty short shelf life. The best way to get the good stuff is to make sure you buy: - the latest harvest (they're usually harvested in early fall) - non-filtered - stored in a dark bottle, somewhere cool (light oxidizes it) - single origin (if it's not, then they're likely mixing old rancid and new oils) - first press, cold extracted |
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A friend once sent me a gallon from his family's harvest. Nectar of the gods.
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California Olive Ranch is available in (my) local groceries. They helpfully imprint the harvest date on the label. Any thing on the shelf is probably over a year old. Meh.
I've pre-ordered their harvest reserve (autumn). Two weeks from tree to mouth. Very good.
Nothing on their web site about harvest reserve 2022. Maybe it's only announced on the mailing list. https://www.californiaoliveranch.com
Caveat emptor: Ordering their non-harvest online was the same old stuff available retail. Rip off.
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I'm sure other growers are happy to oblige. https://cooc.com https://txaoo.org